Garden Patch Pasta Recipe

Bring water to a boil and cook pasta

In a large pot bring 6 cups of water to a rolling boil with 1 tablespoon kosher salt. Add 12 oz campanelle and cook until al dente according to package (about 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prep and roast squash

Peel and cut butternut squash into 1/2-inch cubes to measure about 1.5 cups. Toss with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer on a rimmed baking sheet and roast at 425°F (220°C) for 18–22 minutes until edges are caramelized and cubes are tender. Remove from oven and keep warm.

Sauté zucchini

Slice zucchini into 1/4-inch half-moons to total 1 cup. After squash is roasted, heat a large skillet over medium-high heat (you can use the same pan after wiping). Add a small drizzle of olive oil if needed, add zucchini and sauté 3–4 minutes until lightly browning but still slightly crisp. Season with a pinch of salt and set aside with roasted squash.

Clean and tear mushrooms

Trim oyster mushrooms and tear into 1–2-inch pieces so they cook evenly. Pat dry if damp.

Cook mushrooms in garlic butter

Heat a large wide skillet over medium-high heat. Add 3 tablespoons unsalted butter. When butter foams, add minced shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add oyster mushrooms and spread into a single layer. Let them sear undisturbed 2–3 minutes, then toss and continue cooking 3–4 minutes until golden and any liquid has mostly evaporated. Season with a pinch of salt and 1/8 tsp black pepper. Add 1 tablespoon lemon juice and 1/2 teaspoon lemon zest, stir to combine.

Toast pepitas

While mushrooms cook, warm a small dry skillet over medium heat. Add 1/2 cup pepitas and toast, stirring frequently, 3–5 minutes until they begin to pop and smell nutty. Add 1 teaspoon olive oil, 1/4 tsp smoked paprika, 1/8 tsp ground cumin and 1/4 tsp salt; toss in the pan 30 seconds until coated and fragrant. Transfer to a small bowl to cool.

Combine pasta and vegetables

Return the skillet with mushrooms to medium heat. Add the roasted butternut squash and sautéed zucchini to the skillet. Add the drained campanelle and toss gently to combine. Add 1/2 cup reserved pasta water, 1/4 cup grated Parmesan, and 2 tablespoons heavy cream (optional) and toss to create a light sauce, adding additional pasta water by 1–2 tablespoon increments if needed to reach desired silkiness. Adjust seasoning with 1/2 tsp salt and 1/2 tsp freshly ground black pepper.

Finish with arugula and serve

Remove from heat and fold in 2 cups baby arugula so it wilts slightly from residual heat. Taste and adjust lemon, salt, or pepper as desired. Plate the pasta and sprinkle 1/2 cup grated Parmesan over servings, then scatter the spiced pepitas on top for crunch.